Tuscan Soup with Kale

Tuscan Soup with Kale

Dinner Gluten-free Italian Soup

Ah, Spring! The lengthening days and frosty nights. Flowers bravely pushing through snow and mud-spattered boots. Such a mix of sights and temperature! While we know Spring is on the way, the weather can still be pretty chilly. Tuscan Soup with Kale is a wonderful Spring soup that can bridge the gap between the seasons. Warm and hearty, filled to the brim with chunky vegetables full of color and flavor. So simple to make, this soup can be served for dinner with a salad and a serving of Way Better Snacks Simply Sunny Multi-Grain Tortilla Chips, or packed in the lunchbox thermos. Enjoy!

Ingredients

2 tablespoons olive oil

2 cups diced yellow onions

1 cup diced celery

1 cup diced carrots

5 cloves garlic, sliced

6 cups vegetable broth

14-ounce can kidney beans, drained and rinsed

14-ounce can cannellini beans, drained and rinsed

14-ounce can chick peas, drained and rinsed

14-ounce can diced tomatoes

2 teaspoons crushed dried rosemary

1 teaspoon dried oregano

1 teaspoon dried thyme

1 bay leaf

1/4 to 1/2 teaspoon red chili flakes, optional

5 cups kale, stems removed and cut into bite size pieces

1/2 cup minced fresh Italian parsley, plus more for garnishing

Sea salt and black pepper, to taste

Preparation

Way Better Snacks Simply Sunny Multi-Grain Tortilla Chips

In a soup pot, heat olive oil over medium-high heat. Add onions, celery and carrots. Sauté for about 4 minutes. Add garlic and sauce for another minute.

To the onion mixture add broth, beans, tomatoes (including tomato juice), rosemary, oregano, thyme, bay leaf and red chili flakes, if using. Simmer soup for 20 minutes.

Stir kale into soup and cook for 10 minutes until kale is wilted and tender. Season with salt and pepper, to taste. Stir in parsley just before serving.

Serve soup with Way Better Snacks Simply Sunny Multi-Grain Tortilla Chips and garnish with more minced parsley, if desired.